Wednesday, October 7, 2015


Today, I present to you a deliciously sweet vermicelli pudding called "SHEER KHURMA/KHORMA". "Sheer" in Persian means milk and "KHORMA" in Persian means dates. So the literal translation would be "milk with dates". This sweet delicacy is popularly prepared in Afghanistan, Pakistan , India and Bangladesh during Eid.

Sheer Khurma is very similar to the "Vermicelli Payasam / Seviyan Kheer" with some differences. The main difference is the usage of dates in the khurma. The dates render a very unique taste to this dessert. I have always enjoyed eating this yummy dish at my friend Nigar's place and yes , this recipe was shared by her.Since getting the recipe from her, I have prepared it many times and my family enjoys it so much:)  As I always says, she is a huge inspiration for me and thanks to her, I have been introduced to so many recipes:)

So lets begin with the recipe...

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Milk : 1000 ml
  • Vermicelli (Thin, roasted kind) : 50 grams
  • Dates (Fresh) : 8-10
  • Slivered Almonds : 1 tbsp
  • Chopped Pistachios : 1 tbsp
  • Cashew nuts : 10 (broken into small pieces)
  • Cardamom (powdered) : 1/2 tsp
  • Condensed milk : 1/2 cup
  • Evaporated milk (12 oz can) : 1
  • Sugar (If needed to adjust the sweetness)
  • Clarified butter / Ghee : 2 tbsp
  • Saffron : 1 pinch
  • Thinly slice the dates and set it aside.

  • Heat 1 tbsp of Clarified butter / Ghee  and fry the almonds, pistachios and the broken cashew nuts. Set it aside.

  • Heat 1 tbsp of Clarified butter and lightly fry the thin vermicelli. Set it aside.

  • Add the milk, evaporated milk and saffron in a thick bottomed vessel. Bring it to a boil.

  • Once the milk starts boiling, add the fried vermicelli, fried nuts (save some nuts for garnish) and dates.  Cook on low heat for 10 mins.

  • Add the condensed milk and continue cooking. Check for the sweetness, if needed add some sugar (I did not add any more sugar).

  • Add the cardamom powder and mix well.

  • Once the khurma has thickened, turn off the heat .Garnish with roasted nuts and saffron and serve warm:) Tastes awesome chilled too:)


  1. Oh, looks absolutely delicious. Reminded me of one of my househelps named "Mehboobi" who used to get this for us during Eid :)

  2. Lovely dessert, Shubha, and as always like how you've given simple stepwise instructions simple stepwise instructions to make it:) great recipe.

  3. love it to have every day...perfectly done

  4. Sheer Khurma is a favourite dessert in my family dear. Thanks to your lovely friend Nigar that the recipe of this delectable dessert has now been recorded by you forever. Shubha, the Sheer Khurma looks absolutely fantastic. I am insanely drooling over it. Now I am thinking where I should head to get my share. Maybe, I should make it by following your recipe. 💕💕

  5. Looks delicious dear...My favourite too!!

  6. Attractive and super yum. Still, just a bit will do for me.

  7. Hmm, this looks so tempting!!
    love the recipe!!

  8. Being from Brazil I simply adore anything with condensed milk! What an interesting and different dessert, I am very curious to try it!

  9. Thank your friend Nigar for the wonderful Kurma.